Marinated Tofu and Oyster Mushroom Burger

I’m getting a real taste for tofu these days. It wasn’t something that I enjoyed a lot before but with an amazing Asian market just a ten minute drive from my home there are endless options for me, tofu being one. I always only buy the organic firm stuff, its easier to cut and tastes great. It also holds it’s shape really well for recipes like this.

I wasn’t going to write-up a recipe for this as I thought it too simple but it’s BBQ season and lately I’ve had a lot of emails from people new to a plant based diet asking what I might suggest to them for a BBQ. Top of my list of ingredients will always be the mushroom, oyster mushrooms being my favourite. If you have an Asian market close to your home, pop in and have a look. There are far more options available plus you’ll save money as often, these exotic shrooms are pretty pricey in the regular super market.

Carefully cut each tofu block into three pieces, about 1cm wide. Add the tamari to a bowl and grate in the clove of garlic and ginger and stir to mix. Place the tofu in the bowl and cover with the liquid. Set aside to marinate.

Heat a little of the sesame oil in a hot wok. Once it is hot enough add in the oyster mushrooms. You’ll need to toss them regularly as to get a crispy texture they need to be cooked on a high heat. When they are almost done add in a splash of the marinade juices. Set aside.

You can use the same wok or pan for the tofu to save cleaning up but I prefer to use a griddle pan to get nice markings of the tofu. Heat the pan on a high heat. Remove the tofu pieces from the bowl and shake off the excess liquid. Brush them lightly with some sesame oil and add to the pan. Cook for a couple of minutes on each side. Remove when tofu is warmed through and almost crispy on the outside.

Layer up your burger buns with some sauce, tofu, onion and green and top it all off with the crispy oyster mushrooms.